This is a perfect Spring/Autumn evening meal. Low on carbs, and high on all the good things, your whole family will enjoy it.
Quarter lemon
Black pepper
100g soft goats' cheese or cream cheese
80g sundried tomatoes in oil - finely chopped
120g fresh white breadcrumbs (or use quinoa, cooked, or nut flour)
50g parmesan cheese, grated
5 ml fresh basil
15 ml olive oil
To serve: Basil leaves, finely sliced red onion, baby tomatoes, mixed salad leaves. (Not worried about sodium? add olives and/or capers)
Preheat oven to 200 degrees. Place the salmon steaks on a greased tray. Squeeze lemon over fish and season with black pepper. Spread the cheese over the steaks, sprinkle the sundried tomatoes. Combine the breadcrumbs. parmesan and basil in a bowl. Press this onto the top of the steaks, drizzle the olive oil over and bake for 15-20 minutes.
Place steaks into the bed of leaves, tomatoes and onions and serve with seasonal vegetables.
No comments:
Post a Comment